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Lecturer(s)
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Kameník Josef, doc. MVDr. CSc., MBA
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Bartáková Klára, Ing. Ph.D.
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Kabourková Eliška, Ing. Ph.D.
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Veselá Helena, MVDr. Ph.D.
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Abdullah Fouad Ali Abdullah, Ing. Ph.D.
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Steinhauserová Iva, prof. MVDr. CSc.
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Ježek František, Ing. Ph.D.
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Hulánková Radka, doc. Ph.D.
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Nesvadbová Michaela, Ing. Ph.D.
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Macharáčková Blanka, Ing. Ph.D.
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Course content
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SYLLABUS of Lectures Meat Production Hygiene 5th Year FVL VFU, English Study Programme 10th Term - Summer Academic Year 2021/2022 Lectures 1. Composition of meat, health risks and benefits of meat consumption. 2. Identification of animals, marketing of slaughter animals. 3. Factors affecting meat quality. 4. Veterinary and hygiene requirements for meat processing establishments. 5. Slaughter of cattle and pigs. 6. Meat aging. 7. Meat refrigeration and freezing. 8. Methods of meat preservation. 9. Animal by-products used for human consumption. 10. Production and processing of venison and farmed game. 11. Veterinary and hygiene requirements for fish processing; fish products. 12. Poultry production and processing. 13. Eggs production, eggs products 14. Alimentary diseases associated with meat and meat products consumption SYLLABUS of practical work Meat Production Hygiene 5th Year FVL VFU, English Study Programme 10th Term - Summer Academic Year 2021/2022 1. Aid test for meat quality evaluation. Inspection of venison 2. + 3. Veterinary inspection of freshwater fish. Sensory evaluation of meat products 4. + 5. Veterinary inspection of marine fish (Analysis of TVBN substances). 6. Basic chemical evaluation of meat (dry matter, proteins, fat and ash). Technological characterization of meat (water holding capacity) 7. + 8. DOS. Microbiological examination of meat products - agents of foodborne disease. Request of laboratory examination. 9. DOS. Animal by-products according to regulation (EC) no. 1969/2009. 10. Microbiological examination of meat and organs. Examination for residual of inhibiting materials, plate method, Premi test 11. Chemical evaluation of meat production (ham). Net muscle protein, content of salt. 12. + 13. Practical training in praxis. 14. Credit test
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Learning activities and teaching methods
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unspecified
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Learning outcomes
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Meat hygiene and technology is the discipline which is focused on the veterinary and hygienic condition meat production and meat processing. The subject explains the influece of intravital factors on quality and safety of meat. The subject engages of technological and hygienic conditions during slaughtering of animals. It focus on veterinary and hyginic condition meat processing and processing of by-products with aim ensuring quality and safety products.
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Prerequisites
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unspecified
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Assessment methods and criteria
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unspecified
Requirements for practical training: Food Handler Card, timely arrival at exercise Laboratory exercises: pure white coat, shoe covers Technological exercise: pure white coat, white trousers, headgear, rubber boots Practical exercises in operation: pure white coat, shoe covers - - completion of all exercises according to the syllabus; - - in case of illness, replacement in another by prior agreement with the teacher and, if this is not possible, a written elaboration of the task of the given topic, which will be assigned by the teacher - - necessary theoretical preparation for exercises (verification of knowledge in the form of a test in exercises 3 times during the semester); the student must successfully pass (75%) at least 2 tests - - elaboration of protocols for assigned tasks, all protocols must be submitted no later than the credit date - - passing a credit test according to the syllabus of lectures and exercises (limit of at least 75% in each test) with the possibility of a maximum of two test corrections in case of failure in the form of oral examination - - The credit consists of a practical part and a theoretical part - Practical part: - - the practical part of the credit takes place for all students within the set deadline - - the student draws an example and the examiner checks his readiness and ability to perform the assigned task - - the result of the practical part is evaluated with a partial mark - - in case of failure in the practical part, the student is not admitted to the theoretical part - The theoretical part: - - theoretical knowledge is tested by a test - - the result of the theoretical part is evaluated by points (75% success rate) - - the result is an evaluation for the practical and theoretical part of the credit - - in case of failure in the theoretical part, the student is credited with the result of the compound practical part of the credit for the corrective term Requierement for exam: written test - the student must successfully pass (75%) question of the test
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Recommended literature
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Vyhláška č. 289/2007 Sb., o veterinárních a hygienických požadavcích na živočišné produkty, které nejsou upraveny přímo použitelnými předpisy Evropských Společenství.
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ČR. NAŘÍZENÍ EVROPSKÉHO PARLAMENTU A RADY (ES) č. 1069/2009 o hygienických pravidlech pro vedlejší produkty živočišného původu a získané produkty, které nejsou určeny k lidské spotřebě a o zrušení nařízení (ES) 1774/2002.
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ČR. NAŘÍZENÍ EVROPSKÉHO PARLAMENTU A RADY (ES) č. 853/2004, kterým se stanoví specifické hygienické předpisy pro potraviny živočišného původu.
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ČR. NAŘÍZENÍ EVROPSKÉHO PARLAMENTU A RADY (ES) č. 853/2004, kterým se stanoví specifické hygienické předpisy pro potraviny živočišného původu.
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ČR. NAŘÍZENÍ EVROPSKÉHO PARLAMENTU A RADY (ES) č. 999/2001 ze dne 22. května 2001 o stanovení pravidel pro prevenci, tlumení a eradikaci některých přenosných spongiformních encefalopatií.
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ČR. Nařízení Komise (ES) č. 2073/2005 o mikrobiologických kritériích pro potraviny.
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ČR. Nařízení Komise (ES) č. 2075/2005 ze dne 5. 12. 2005, kterým se stanoví zvláštní předpisy pro úřední kontroly trichinel v mase.
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ČR. Vyhláška č. 289/2007 Sb., o veterinárních a hygienických požadavcích na živočišné produkty, které nejsou upraveny přímo použitelnými předpisy Evropských Společenství.
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ČR. Vyhláška č. 94/2010 Sb. o některých veterinárních a hygienických požadavcích na přepravu a zpracování vedlejších živočišných produktů..
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Nápravníková, E. Veterinární prohlídka jatečných zvířat.
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Steinhauser, L. a kol. Hygiena a technologie masa a masných výrobků. &, &.
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Steinhauser,L. Produkce masa - prodejna knihy VFU.
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